Seadas are one of the most popular traditional Sardinian desserts. These cheese and honey pastries have a shape that may remind you of Ravioli, but these are bigger and sweet, and have a delicious melted cheese inside.
Seadas are usually made using a mix of flour, durum wheat flour, lard, fresh Sardinian pecorino cheese that can be sour or mild, grated lemon rind, and honey. This is a very simplified version of the traditional recipe, which calls for a plain mild cheese, no lard, and is super easy to make at home
Seadas were originally served as a main course and not a dessert. Sardinian women used to cook them to celebrate special occasions, such as the return of their husbands after long periods in the fields.
Today, you can enjoy them after a nice meal of Spaghetti Vongole e Bottarga or Agnello Coi Carciofi.
Recipe Quick Look
- 👌Difficulty: Medium.
- ⏱ Prep Time: 15 minutes.
- 🔥Cook Time: 15 minutes.
- 🥣 Main Ingredients: Flour, honey, lemon peel, Pecorino cheese, oil.
- 🍪 Servings: 6 servings.
- 🍂 Flavor Profile: Sweet and tart.
Why You’ll Love this Recipe
- These Sardinian cheese and honey pastries are actually easy to make. You’ll need some basic ingredients and a bit of kitchen time to make them.
- Just like Sardinian Pardulas, these have a rich and creamy filling that’s hard to beat!
Recipe Ingredients
- Flour: I used all-purpose flour here. Durum wheat flour can also be used.
- Pecorino: Mild, fresh Pecorino is the best choice. You can also use Dolce Sardo if you can find it.
- Lemon peel: For that fresh, citrusy flavor.
- Honey: For sweetness. Chestnut or strawberry tree honey is typically used.
- Oil: To fry the Seadas. I used sunflower oil.
Check recipe card for quantities.
Variations
- Good quality honey adds the perfect, final touch to a good Seada. But if you don’t have any or don’t like the taste, you can use icing sugar instead.
- If you can find peanut oil, you can use it for frying.
How to Make Seadas
Step 1: Add flour to a bowl, reserving a little. Mix warm water and salt and gradually incorporate it into the flour, making a smooth ball. Knead for a few minutes to form a soft dough. Cover and set it aside.
Step 2: Start chopping the cheese into small cubes and grate the lemon, making sure you don’t use the white pith.
Step 3: Roll out the dough into discs 2 mm in thickness and around 10 cm wide. Fill them with the chopped cheese and lemon peel. Place another dough disc on it and seal the edges using your fingers.
Step 4: Fry the rounds in hot oil, flipping them over to make sure they cook evenly. Remove, drain, and drizzle honey or sprinkle sugar over them before serving.
Recipe Tips & Tricks
- Make sure you choose the right kind of cheese. The best kind of cheese to make Seadas is a mild Pecorino cheese. Here in Sardinia, we also use Dolce Sardo cheese, which is a very mild cow cheese.
- If you can find durum wheat semolina, use it instead of the all-purpose flour.
- Carefully transfer the Seadas to the pot of oil- but only after it is hot enough- around 165 degrees. If the oil isn’t hot, the dough will soak it up and won’t get crispy.
How to Serve Seadas
Seadas must be eaten piping hot, while the cheese is still melting and stringy. Pair it with sweet and aromatic Sardinian white wines such as Malvasia di Bosa, Vernaccia di Oristano or a Moscato. If you prefer a red wine, opt for an Anghelu Ruju by Cantine Sella e Mosca.
They taste great when served as an end to a meal of Malloreddus Alla Campidanese
or Sardinian Culurgiones paired with some Zeppole Sarde.
Where to Eat Seadas in Sardinia
You can easily eat Seadas in most restaurants around Sardinia– they are so popular that locals and tourists request them regularly. But obviously, they are better when freshly made. Here are a few good places where you can find them.
- SA SEADA – Sebaderia Artigianale (Cagliari): Located in Via Portoscalas, next to Corso Vittorio Emanuele in the Stampace District, this restaurant offers seadas both in a traditional and in an innovative way, with different kinds of dough.
- RISTORANTE SANTA MARIA (Santa Maria Navarrese): Fancy trying a savory Seada? Then go for this delicious one with a pecorino cheese filling and a topping of sweet pepper cream.
- LA PINETA (Arzana): In Ogliastra, in the village of Arzana, taste all the different types of seadas in this nice restaurant.
- ARAXI E MARI (Castiadas): Just outside Costa Rei, this traditional restaurant serves lots of traditional staples, including seadas.
- SA MANDRA (Alghero): This place, next to Fertilia, is more than one of the best restaurants in Alghero: in fact, it is an open-air museum. Book a table and have a look around, I have no doubt that you will love the traditional food.
- AGRITURISMO LA KUSTERA (Arzachena): With a sampling menu, you will do a tasting tour of our traditional dishes, from the starters, followed by our suckling pig, and finishing with a delicious seada.
- SAPORES ANTIGOS (Pozzo San Nicola): On your way to Stintino, stop at Pozzo San Nicola, a small bakery that makes delicious Seadas.
- CERICA DOLCI DI CASA MIA (San Teodoro): If you want to try the best Seadas in San Teodoro, go to this bakery: they are freshly made every day.
Recipe FAQs
Sebadas are fried cheese pasties. They are a traditional Sardinian dessert, made with a filling of Pecorino cheese and served with honey.
The most traditional (and complex) version of sebadas is prepared by deep-frying what looks like a large semolina and lard dumpling with a filling of soured Sardinian Pecorino cheese and lemon peel in oil. Sebadas are served covered with honey, or at times icing sugar.
By all means, don’t use cream cheese. It just doesn’t melt and cooks very differently from mild Pecorino or Dolce Sardo cheese.
If you are stuck for substitutes, you may want to try a low-moisture Mozzarella cheese. The taste won’t be exactly the same, but it’s worth trying.
Seadas should be fried and eaten fresh, before the dough dries out, within one to two days of making them.
Sebadas are the most famous Sardinian dessert.
More Sardinian Recipes to Try
You can also try these other Sardinian recipes:
- Fregola Con Arselle
- Burrida Alla Cagliaritana
- Spigola Alla Vernaccia
- Sardinian Panada
- Pani Frattau
- Pardule – Sardinian Saffron And Ricotta Tarts
- Su Mazzamurru
- Su Mustazzeddu
- Zeppole – Sardinian Carnival Sweets
Planning a trip to Sardinia? Pair your foodie adventures with insider travel tips, must-visit restaurants, and Sardinia local secrets that will make your journey unforgettable. Browse our Sardinia guides today, and get in touch with Claudia for more tips.
Seadas (Sardinian Cheese And Honey Pastries)
Ingredients
For the dough
- 2 and 3/4 cups 400 grams of all purpose flour
- 1 cup 250 milliliters of warm water
- A pinch of salt
For the filling
- 2 and 1/5 cups 250 grams of Dolce Sardo cheese or another kind of mild, fresh pecorino cheese
- The grated grind of an organic unwaxed lemon
For frying
- 1.5 to 2 cups 300 to 500 milliliters of sunflower oil
For the topping
- Good quality honey to taste
Instructions
- Add flour to a bowl, reserving a little. Mix warm water and salt and gradually incorporate it into the flour, making a smooth ball.
- Knead for a few minutes to form a soft dough. Cover and set it aside.
- Start chopping the cheese into small cubes and grate the lemon, making sure you don’t use the white pith.
- Roll out the dough into discs 2 mm in thickness and around 10 cm wide.
- Fill them with the chopped cheese and lemon peel. Place another dough disc on it and seal the edges using your fingers.
- Fry the rounds in hot oil, flipping them over to make sure they cook evenly.
- Remove, drain and drizzle honey or sprinkle sugar over them before serving.
Video
Notes
- Seadas should be fried and eaten fresh, before the dough dries out, within one to two days of making them.
- Make sure you choose the right kind of cheese. The best kind of cheese to make Seadas is a mild Pecorino cheese. Here in Sardinia we also use Dolce Sardo cheese, which is a very mild cow cheese.
- Carefully transfer the Seadas to the pot of oil- but only after it is hot enough- around 165 degrees. If the oil isn’t hot, the dough will soak it up and won’t get crispy.
Nutrition
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Claudia Tavani
Claudia Tavani was born and raised in Sardinia, and after moving between the United States and the United Kingdom, she's now back living in her hometown, Cagliari. She's a travel blogger and certified travel designer who loves planning trips and publishing guides, travel tips, and packing lists so that you don't have to. Owner of Strictly Sardinia, cat mom to Minnie. Loves pizza, hiking, archeology, cities, beaches, swimming, and running. Hates peppers.